Spot a superior galette des rois by its even, smooth shape; golden caramelized crust signaling perfect baking; flawless frangipane density without separation; sturdy slices that hold together; and that pristine, melt-in-your-mouth serving with its rich, aromatic cream. Essential cues for bakery buys. But skip the lines and high prices this Epiphany—bake your own masterpiece instead.
Cyril Lignac's Galette des Rois: Crispy Puff Pastry, Velvety Frangipane Filling
Follow acclaimed chef Cyril Lignac's time-tested frangipane galette des rois recipe, straight from his 2017 book “La Pâtisserie” (Editions de la Martinière). This straightforward recipe fills your home with irresistible aromas and delivers a gourmet treat: shatteringly crisp exterior yielding to lush, creamy almond goodness.
Ready? Let's roll up our sleeves.
How to Make Cyril Lignac's Signature Galette des Rois
Yield: Serves 4
Prep time: 25 minutes
Cook time: 40 minutes
Pastry Cream Ingredients:
- 2 eggs
- 50g sugar
- 30g flour
- 25cl milk
- 1 vanilla pod
Almond Cream Ingredients:
- 3 egg yolks
- 125g ground almonds
- 100g caster sugar
- 125g unsalted softened butter
Frangipane Ingredients:
- Pastry cream + almond cream + 1 capful rum
- 2 rolls all-butter puff pastry
- 2 egg yolks (for glazing)
Steps:
- Prepare pastry cream: Whisk eggs and sugar until pale and fluffy. Add flour and mix well.
- Split vanilla pod, scrape seeds into milk in a saucepan. Heat milk.
- Pour hot milk over egg mixture, whisk, then return to pan. Thicken over low heat. Cover surface with plastic wrap and cool for 1 hour.
- For almond cream: Cream softened butter and sugar until light. Add egg yolks one at a time, then ground almonds.
- Combine cooled pastry cream with almond cream and rum. Transfer to piping bag.
- Unroll first puff pastry sheet. Pipe frangipane from center in a spiral, leaving 2cm border.
- Hide the fève (bean) in the cream. Brush border with egg yolk.
- Top with second pastry sheet, seal edges tightly. Glaze top with egg yolk.
- Score decorative patterns with a knife tip.
- Chill galette for 1 hour.
- Preheat oven to 200°C. Bake 10 minutes, reduce to 180°C, bake another 30 minutes. Adjust for your oven.
